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You are here: Home / Poha Recipes / Aval sakkarai pongal recipe – Poha sweet pongal recipe

Aval sakkarai pongal recipe – Poha sweet pongal recipe

January 12, 2014 by Sharmilee J 11 Comments

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Aval sakkarai pongal recipe an insant easy sweet pongal made with flattended rice,moong dal, jaggery and milk.Aval Sakkarai Pongal Recipe

Aval sakkarai pongal recipe with step by step pictures. This is one quick instant version to hit your sudden sweet cravings. In addition it is nutritious too with moong dal and jaggery.

I wanted to post a simple yet interesting sweet pongal recipe this year.After discussing with perimma I thought of trying rava sweet pongal,then changed my mind when I saw karumbu pongal in the chettinad cookbook but getting karumbu chaaru and then making the pongal was a hurdle for me….so left the thought of making new post itself this year.

Yesterday when I woke up, suddenly the idea of making poha sweet pongal striked me and here comes this post for pongal 2014 🙂 Aval Sakkarai Pongal is very simple and easy to make…It turned out delicious and I loved it to the core.

About aval sakkarai pongal recipe:

To begin with first heat up jaggery with water, make a thin syrup and set aside. No consistency checks needed. Roast dal first then cook it with enough water until mushy. Strain and add jaggery syrup to it cook until well combined. Soak poha for few mins then add to it. Mix well until well combined.Then add milk cook for few mins.Fry nuts and raisins in ghee and add it. Add more ghee and mix well.

Variations:

  • You can skip milk and cook with just jaggery.
  • You can replace jaggery syrup with jaggery powder itself but make sure there are no impurities.
  • Adding saffron milk gives it a rich flavour and taste.

Storage :

Generally sweet pongal keeps well for 2 days in room temperature but as this includes milk if in room temperature finish it off within a day. However if refrigerated you can extend shelf life by 2 days. I wouldn’t recommend freezing.

Similar Recipes

  • Traditional Sakkarai pongal
  • Pot sweet pongal
  • Quinoa sweet pongal
  • Wheat rava sweet pongal
  • Kalkandu pongal
  • Rava sweet pongal

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Aval sakkarai pongal recipe

Aval sakkarai pongal recipe an insant easy sweet pongal made with flattended rice,moong dal, jaggery and milk.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings2
AuthorSharmilee J

Ingredients

  • 1/2 cup raw rice
  • 2.5 tbsp moong dal
  • 1/8 cup milk
  • 1/2 cup jaggery
  • 1/2 cup water
  • a small pinch cardamom powder
  • a tiny pinch edible camphor
  • 2 tbsp ghee
  • 10 nos cashews broken
  • 15 nos raisins

Instructions

  • Dissolve jaggery in water, use hot water to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
  • Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that), cardamom, set aside.
  • Roast cashews and raisins in ghee till golden brown,Set aside.Dry roast moong dal till golden brown and cook it with enough water till mushy,switch off.Mash it up well with a laddle.
  • Add the prepared jaggery syrup to the mashed dal,mash it well so that the dal blends well with the syrup…Heat it up.Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coocnut.Let it boil for 2mins.
  • Stir well and mash the poha well so that it blends well with the jaggery syrup.Then add milk and keep stirring till it reaches a semi thick consistency.Add ghee, and raosted cashews raisins(I reserved the remaining for garnish),switch off.
  • Serve hot with ghee drizzled and remaining cashews and raisins.

Notes

  • I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery. Instead you can even pressure cook it for 3 whistles with enough water.
  • Pongal gets thicker in consistency after cooling down so switch off accordingly.
    If it gets dry, while serving add little ghee and milk.
  • I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.
  • You can also use saffron if you like the flavour.
  • Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

If you have any more questions about this aval sakkarai  pongal recipe do mail me at sharmispassions@gmail.com.
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Tried this aval sakkarai pongal recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

How to make aval sakkarai pongal recipe:

  1. Measure jaggery, add it to a pan, add water and mix it well.
    jaggery syrup
  2. Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities. Pour into a pan and let it boil.
    filter jaggery syrup
  3. Roast cashews and raisins in ghee till golden brown,Set aside.Dry roast moong dal till golden brown and cook it with enough water till mushy,switch off.Mash it up well with a laddle.How to make aval sakkarai pongal - Step3
  4. Add the prepared jaggery syrup to the mashed dal,mash it well so that the dal blends well with the syrup…Heat it up.Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coocnut.Let it boil for 2mins.
    How to make aval sakkarai pongal - Step4
  5. Stir well and mash the poha well so that it blends well with the jaggery syrup.Then add milk and keep stirring till it reaches a semi thick consistency.Add ghee, and raosted cashews raisins(I reserved the remaining for garnish),switch off.
    How to make aval sakkarai pongal - Step5

Aval sakkarai pongal ready. Serve hot with ghee drizzled and remaining cashews and raisins.

Poha Sweet Pongal

My tips in making aval sakkarai pongal recipe:

  • I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery 🙂 Instead you can even pressure cook it for 3 whistles with enough water.
  • Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
  • I used paagu velam to get the dark brown color and also for the taste….You can use normal round jaggery too.
  • You can also use saffron if you like the flavour.
  • Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!

Poha Sweet Pongal

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Filed Under: Poha Recipes, Pongal Recipes, RandomPosts, Recent Posts

Previous Post: « Pongal Recipes, Pongal Festival Recipes, Sankranti Recipes
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Reader Interactions

Comments

  1. Amulya Reddy says

    January 12, 2014 at 6:42 am

    hello sharmilee
    how do u keep ur indalium vessel that clean clean and white. Did u season the dish before u use it. I had a couple but after I use it for cooking it will turn yellow with the oil I used. Any tips? Thanks
    Amulya

    Reply
    • SHARMILEE J says

      January 17, 2014 at 12:25 pm

      Yes it turns out brown after some months….mine also had few brown spots….the pics you see here are the steps I took it when the vessel was new 🙂

      Reply
  2. Suja Manoj says

    January 12, 2014 at 11:05 pm

    Nice recipe,thanks for sharing this yummy pongal

    Reply
  3. Shabitha Karthikeyan says

    January 13, 2014 at 12:08 am

    Lovely idea. Aval is getting popular in my house and I should try it !!

    Reply
    • Snow White says

      January 13, 2014 at 7:23 am

      wonderful…

      Reply
  4. MSUSMA says

    January 13, 2014 at 4:21 am

    Nice idea of aval pongal

    Reply
  5. Dipti Joshi says

    January 13, 2014 at 6:22 am

    Nice variation to the traditional recipe. Love it. 🙂

    Reply
  6. notyet100 says

    January 14, 2014 at 11:27 pm

    Awesome clicks those flowers remind me of home )!

    Reply
  7. Hari Chandana P says

    January 20, 2014 at 3:53 am

    Looks divine!! 🙂

    Reply
  8. Vandana Rao says

    December 7, 2015 at 2:25 pm

    quick recipe.. my kid loved it.. thanks!!!

    Reply
  9. Anupama Chopra says

    January 31, 2019 at 3:40 pm

    Thanks for sharing such a delicious recipe with us.

    Reply

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